Duties & Responsibilities:
(Essential Functions of Position, Major Responsibilities, Summary of Key Duties, Special Assignments, Relationships)
Rate of pay: Probation rate - $ 10.47 Reg. rate : $ 11.97
1. Responsible for serving breakfasts and lunches which meet federal, state and District requirements.
2. Oversees food service activities at satellite location;may heat convenience foods per manufacturer/district instructions.
3. Orders foods and supplies.
4. Supervises food service personnel. Oversees food service activities at satellite location.
5. Assists in control of food and supply costs with inventory control, proper storage and handling, and portion control.
6. Maintains records (including production, payroll and attendance) required by federal, state, and district regulations.
7. Maintains standards of sanitation, safety, production, service, and food quality.
8. Ability to effectively communicate with students, faculty, parents, fellow workers and supervisors personally, via phone, email and in writing. Maintains good public relations.
9. Inspects equipment periodically, recommending needed repairs or replacement.
10. Assists in making the school food and nutrition services program an integral part of the educational program.
11. Assist manager in monitoring site performance and developing improvement strategies.
12. Performs other duties as may be assigned.
Physical Requirements of Position: (HBV
- PHYSICAL - The cook-in-charge is physically able to work in a standing position for prolonged periods and to walk much of the time during the day; is able to work in very warm surroundings; has manual dexterity to handle knives and other pieces of kitchen equipment, and is able to lift materials weighing at least 46 pounds. May be required to climb stairs.
Special Qualification Desired:
(Personal Qualities, Education, Skills Needed, Experience, Etc.)
- EDUCATION & EXPERIENCE-The School Food Service Cook-in-Charge shall possess competence in the above stated areas of responsibility. It is required that the cooks-in-charge have a high school diploma or GED and maintain Food Protection Manager Certification.
- Successful completion of the following classes is required: Nutrition 101, ServeSafe, Food Service Safety and Customer Service.